Gastronomixs

Basic preparation of hand-rolled couscous

Normal couscous is made from coarsely ground durum wheat. This is turned into a dough which is shaped into small balls in a turning drum. This version of couscous is rolled by hand, resulting in a coarser structure. 

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Basic preparation of hand-rolled couscous

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Ingredients

100

g

hand-rolled couscous, M’Hamsa

200

g

vegetable stock

Preparation method

  • Wash the couscous.
  • Bring the vegetable stock to the boil, add the couscous, and bring back to the boil. Remove from the heat and leave to soak for ten minutes.
  • You can serve it as is or add the flavours of your choice.
  • You can also season the stock with different ingredients.

Serving suggestions

  • Serve as part of a starter, entremets, or main course.

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